Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels

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Introduction

Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels are an irresistible twist on the classic soft pretzel, combining the flavors of savory rosemary, creamy mozzarella, and nutty Parmesan in every bite. These homemade soft pretzels are soft and chewy with a perfectly golden-brown exterior, thanks to the baking soda bath. Stuffed with gooey mozzarella and topped with a delicious blend of Parmesan, rosemary, and garlic, they offer a flavor explosion that’s both comforting and indulgent.

Perfect for snacks, game days, or even as a fun baking project, these stuffed pretzels are sure to impress family and friends. The addition of rosemary gives the pretzels a subtle herby aroma, while the cheese filling makes them extra satisfying. They can be enjoyed fresh out of the oven with your favorite dipping sauce or on their own, as they are full of flavor.

Ingredients:

For the Dough:

  • 1 and 1/2 cups warm water (between 110-115°F)
  • 1 package Rapid Rise yeast (about 2 1/4 teaspoons)
  • 1 and 1/2 tablespoons sugar
  • 1 and 3/4 teaspoons salt
  • 2 tablespoons fresh rosemary, chopped
  • 4 and 1/4 cups all-purpose flour
  • 6 tablespoons unsalted butter, very soft

Cooking Liquid:

  • 10 cups water
  • 3/4 cup baking soda

Fillings:

  • 1 cup mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, grated

Egg Wash:

  • 1 egg, beaten
  • 1 tablespoon water

Toppings:

  • 2 tablespoons melted butter (optional)
  • 1/4 cup Parmesan cheese, grated
  • 1/2 tablespoon fresh rosemary, chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • Pinch of salt

Preparation:

Step 1: Prepare the Dough

  1. In the bowl of a stand mixer fitted with a dough hook attachment, combine 1 and 1/2 cups warm water, 1 package Rapid Rise yeast, 1 and 1/2 tablespoons sugar, and 1 and 3/4 teaspoons salt. Let the mixture sit for 10 minutes, or until it begins to foam, indicating the yeast is active.
  2. Add the 2 tablespoons of chopped rosemary, 4 and 1/4 cups all-purpose flour, and 6 tablespoons of very soft butter. Knead the dough on medium speed for about 12 minutes, until it is smooth and elastic. If the dough is too sticky, add a little more flour (1 tablespoon at a time) until it becomes smooth.
  3. Cover the dough with a warm, damp cloth and place it in a warm area of your kitchen. Let the dough rise for 1 hour, or until it has doubled in size.

Step 2: Prepare the Cheese Filling

  1. In a small bowl, combine 1 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese.
  2. Place the cheese mixture in the freezer while the dough rises. This helps keep the cheese firm, making it easier to fill the pretzels later.

Step 3: Prepare the Cooking Liquid

  1. Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper.
  2. In a large pot or Dutch oven, bring 10 cups of water to a boil. Once boiling, carefully stir in 3/4 cup baking soda. The baking soda bath will help the pretzels achieve their signature golden-brown crust.

Step 4: Shape the Pretzels

  1. After the dough has risen, punch it down and divide it into 8 equal portions.
  2. Working with one portion at a time, roll the dough into a rope about 16 inches long. Then, roll each rope out to make it about 4 inches wide, creating space to add the cheese.
  3. Remove the cheese mixture from the freezer. Spread about 2 tablespoons of cheese filling evenly along the length of the dough rope, leaving a little space on each edge.
  4. Tightly roll the dough back into a rope, jelly roll style, pinching the edges and seams to seal in the cheese.

Step 5: Shape the Pretzels

  1. Take each filled dough rope and form it into a U shape. Cross the ends over each other and press them down onto the bottom of the U to form a traditional pretzel shape.
  2. Repeat this process with the remaining dough portions and cheese filling.

Step 6: Boil the Pretzels

  1. Working one at a time, place each pretzel into the boiling water and baking soda mixture for 30 seconds. Use a slotted spoon to remove the pretzel from the water, allowing any excess water to drip back into the pot.
  2. Transfer the boiled pretzels to the prepared baking sheets.

Step 7: Bake the Pretzels

  1. Once all the pretzels have been boiled, brush the tops of each pretzel with the egg wash (made by beating 1 egg with 1 tablespoon of water).
  2. Bake the pretzels in the preheated oven for 16-18 minutes, or until they are golden brown and fully cooked through.

Step 8: Add Toppings

  1. As soon as the pretzels come out of the oven, you can optionally brush them with melted butter for added richness.
  2. In a small bowl, mix 1/4 cup grated Parmesan cheese, 1/2 tablespoon chopped fresh rosemary, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper, and a pinch of salt.
  3. Sprinkle this topping mixture evenly over the warm pretzels.

Step 9: Serve and Enjoy

  1. Allow the pretzels to cool on the baking sheet for about 5 minutes before serving.
  2. Serve these warm, cheesy, rosemary-infused soft pretzels as an appetizer, snack, or party dish. They pair beautifully with marinara sauce, mustard, or your favorite dipping sauce.

Cooking Note:

  • Dough Consistency: The dough should be soft but not sticky. If it feels too sticky while kneading, add a little extra flour, 1 tablespoon at a time, until it becomes smooth.
  • Baking Soda Bath: The baking soda bath is crucial for achieving that chewy, deep brown crust that is characteristic of soft pretzels. Be sure not to skip this step.

Serving Suggestions:

  • Dipping Sauces: Serve these pretzels with dipping sauces like warm marinara, cheese sauce, or mustard.
  • Appetizer: These stuffed pretzels make an excellent appetizer for parties, game days, or movie nights.
  • Snack: Enjoy them as a comforting snack with a cold beverage or alongside a fresh salad for a complete meal.

Tips:

  • Make-Ahead: You can prepare the dough ahead of time and let it rise overnight in the refrigerator. When ready to bake, let the dough come to room temperature before shaping and filling the pretzels.
  • Stuffing Variations: Feel free to experiment with different cheese fillings such as cheddar, gouda, or even cream cheese for a fun twist on the classic.
  • Freezing: These pretzels freeze well. After baking, allow them to cool completely, then store in an airtight container in the freezer. Reheat them in the oven before serving.

Prep Time:

  • 20 minutes (plus 1 hour for dough rising)

Cooking Time:

  • 20-25 minutes

Total Time:

  • 1 hour 45 minutes

Nutritional Information (Per Serving):

  • Calories: 380 kcal
  • Protein: 12g
  • Sodium: 780mg

Conclusion

Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels are a perfect blend of classic soft pretzel flavors with a cheesy twist. The gooey mozzarella filling, combined with the savory Parmesan and aromatic rosemary, makes every bite incredibly flavorful and satisfying. Whether you’re serving these pretzels as an appetizer, a snack, or alongside a meal, they are sure to be a hit with family and friends.

The process of making soft pretzels from scratch is rewarding and fun, especially when you see them puff up and turn golden in the oven. The added crunch from the Parmesan and the slight chew from the dough make them an irresistible treat that will disappear quickly from any table. Enjoy these soft pretzels warm and fresh from the oven for the best flavor and texture!

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